Ingredients
- 1 kg Raclette potatoes (small, even-sized potatoes)
- 800 g Raclette cheese in slices
- Gherkins
- Silverskin onions
- Mixed pickles
- Freshly milled pepper
- Paprika
Preparation
- Boil the potatoes in their jackets.
- Line a basket or bowl with a napkin and wrap the hot potatoes in it to keep them warm.
- Cut the Raclette cheese into pan-sized slices and set them out on a dish.
- Put bowls of trimmings, a pepper mill and paprika on the table.
Drinks with Raclette:
A dry white Swiss wine or rosé goes best with Raclette, though a cool light beer will do too. True connoisseurs recommend tea because it stimulates the digestion.
Before and after:
You can serve seasonal salad as a starter and finish off with a fruit sorbet, fresh fruit or a fruit salad for dessert.
Handy Hints:
- Allow about 200 g of Raclette cheese and 200 to 250 g of potatoes per person. If you prefer, you can also serve crusty bread/baguette.
- Do not cut off the rind: you’ll get a crisp, flavorsome crust if you just scrape some of it away.
- If any cheese is left over, wrap it in cling foil and it will keep for about 8 days.
- When preparing Raclette in pans, make sure you don’t overcook it, otherwise the albumin gets grainy and the fat separates.
- Raclette can be prepared with any variety of vegetables, fruits, herbs, condiments, liqueurs and spices. Let your imagination go wild.
